CREAM OF CELERY SOUP WITH BACON
4 strips of bacon
1 Tbs. butter
5 c. (loosely packed) chopped celery, stalks and tops
1 medium onion, chopped
2 cloves garlic, chopped
1 Tbs. fresh thyme
1 medium baking potato, peeled and cubed
2 c. vegetable or chicken stock
2 c. whole milk
Salt and pepper to taste
Lay bacon in bottom of a large stock pot or Dutch oven. Cook over low heat for about 15 to 20 minutes, until crisp (cooking time will depend on how thick the bacon is). Remove and set aside on paper towels. Add butter to the pot. Increase heat slightly and add celery, onion, garlic and thyme. Season well with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add the potato, stock and milk to the pot and bring the mixture to a simmer. Cover and cook for 30 minutes, stirring occasionally to keep the milk from forming a film, until potato is very soft. Purée the soup with a food processor or blender. Season to taste with salt (add at least 2 or 3 more tsp.) and pepper (about 1 tsp.). Serve with cooked bacon crumbled on top.
CELERY CASSEROLE
3 c. celery, sliced ¼-inch thick
1 (8-oz.) can water chestnuts
1 (10¾-oz.) can cream of mushroom soup
¼ c. butter
1 c. crushed Ritz crackers
2 oz. slivered almonds
Preheat oven to 350 degrees F. Cook celery in salted boiling water for 7 minutes and drain. Combine with water chestnuts and soup. Pour into a greased 1½-qt. casserole. In a saucepan, melt butter, add cracker crumbs and almonds and stir until well mixed. Sprinkle over celery mixture and bake for 30 minutes.
BRAISED CELERY
Sauté 1 sliced onion in a skillet with butter until golden. Add 1 chopped carrot, fresh oregano, salt and pepper; cook 2 minutes. Peel 1 bunch celery; cut into long pieces and add to the skillet with 1 c. chicken broth. Cover and simmer until just tender, 20 minutes; uncover and boil to thicken. Stir in more butter and chopped parsley.
CUMIN-SCENTED STIR-FRIED BEEF
6 oz. steak, such as a blade or flank, trimmed of fat
2½ tsp. reduced-sodium soy sauce, divided
½ tsp. cornstarch, divided
2 Tbs. Chinese rice wine or medium-dry sherry
2 tsp. vegetable oil, divided
½ tsp. peeled, minced ginger
½ tsp. minced garlic
1/8 tsp. cumin seeds
1/8 tsp. hot-red pepper flakes
2 celery ribs, sliced diagonally ¼-inch thick; leaves chopped and reserved separately
Halve steak lengthwise if large. Slice across grain about 1/8-inch thick. Toss beef with ½ tsp. soy sauce, ¼ tsp. cornstarch and a pinch of salt. Stir together rice wine, remaining 2 tsp. soy sauce and remaining ¼ tsp. cornstarch. Heat wok over high heat until smoking, then pour 1 tsp. oil down the side and swirl to coat. Add beef in 1 layer and cook, turning occasionally until browned, less than 1 minute. Transfer to a bowl. Add remaining tsp. oil in wok, and then add ginger, garlic, cumin seeds and red pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then add beef and juices and stir-fry 15 seconds. Stir rice wine mixture then pour into wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves. Serve with steamed rice.